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Squash Dressing

Squash Dressing
I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving
8 ServingsPrep: 30 min. + cooling Bake: 40 min.

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup water
  • 4 cups chopped yellow summer squash
  • 1/2 cup butter
  • 1/2 cup each chopped onion, celery and green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Prepare corn bread according to package directions. Cool and crumble
  • into a large bowl; set aside.
  • In a large saucepan, bring 1/2 in. of water to a boil. Add squash;
  • cook, covered, for 3-5 minutes or until crisp-tender. Drain.
  • Meanwhile, in a large skillet, melt butter. Add the onion, celery
  • and green pepper; saute until tender.
  • Add vegetable mixture and squash to the corn bread. In a small bowl,
  • combine the soup, milk, salt and pepper; add to corn bread and stir
  • until blended. Transfer to a greased 11-in. x 7-in. baking dish.
  • Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
  • Yield: 8 servings.
© Taste of Home 2013

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Squash Dressing (continued)

Nutrition Facts: 3/4 cup equals 311 calories, 19 g fat (10 g saturated fat), 70 mg cholesterol, 930 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013